Zucchini and Fennel Soup with Roasted Red Pepper Puree

Zucchini and Fennel Soup with Roasted Red Pepper Puree Recipe
Photo: Jan Smith
This light soup can be made up to three days ahead and stored in an airtight container in the refrigerator. For a vegetarian soup, use vegetable broth instead of chicken broth. If you're short on time, use bottled roasted red peppers.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 91
Caloriesfromfat 17 %
Fat 1.9 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.4 g
Carbohydrate 17.1 g
Fiber 5.7 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 369 mg
Calcium 63 mg

Ingredients

6 red bell peppers
1 1/2 teaspoons extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
2 cups thinly sliced onion
3 cups thinly sliced fennel bulb (about 1 bulb)
1 teaspoon fennel seeds
4 1/2 cups (1/4-inch) slices zucchini (about 1 1/2 pounds)
4 garlic cloves
3 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into strips. Place peppers in beaker of an immersion blender; add oil. Puree until smooth. Transfer puree to a bowl. Stir in 1/8 teaspoon salt and 1/8 teaspoon black pepper.

Heat a large, heavy saucepan over medium-low heat. Coat pan with cooking spray. Add onion to pan; cover and cook 5 minutes or until tender, stirring occasionally. Add sliced fennel and fennel seeds to pan; cover and cook over medium-low heat 8 minutes or until sliced fennel is tender. Increase heat to medium-high. Add zucchini and garlic to pan, and cook 3 minutes, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Place vegetable mixture, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in beaker of an immersion blender; puree until smooth. Pour 1 cup soup into each of 6 bowls; top each serving with 1/3 cup pepper puree.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jeanne Thiel Kelley,

May 2005
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